Alimentary pasta produced from durum wheat semolina
Estimation of cooking quality by sensory analysis - Part 2: Routine method
This part of GS ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina.
Price in Ghana Cedis
Number of Pages
Technical Committee Name
GSA/TC 1 - Food